Before you start cooking, I'll suggest you double the batch! These crackers are so tasty and filled with whole real foods so you won't feel bad when you eat the whole batch to yourself. For years I've made my own crackers with almond flour but I know it's not school friendly which is why I wanted to create a nut-free option. I find these crackers light and easy to digest as well as satisfying for anyone looking for the crunch.
I've paired this recipe with several different flavours and I like to add it to my Mexican salad bowls (recipe coming soon).
In this recipe I use buckwheat and although it sounds like a part of the wheat family, it's not nor does it include gluten . It's high in fibre, and phytonutrients which will support the circulatory system and helps fight blood pressure and high cholesterol.
Eat these crackers alone or pair them with your favourite dips and dishes.
Mexican Crackers (Grain Free)
*click on blue text to buy ingredients
- 1 cup sweet potato skinned & steamed
- 1 tablespoon buckwheat flour
- 1 teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ginger powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon himalayan salt
- 1 tablespoon chia seeds
- 1 1/2 tablespoons melted coconut oil
- Preheat the oven to 425°F
- Mash your steamed potatoes in a medium size bowl. Do not leave any lumps.
- Mix all the remaining ingredients (except the coconut oil) together with the sweet potato.
- Once everything is mixed well, add the coconut oil and again continue to mix well.
- Place your batter on a parchment lined cookie sheet. It's important to use the parchment paper or it will stick.
- Place another piece of parchment paper on top and use this to flatten and thin out the batter. You can use either a rolling pin or your hands.
- You want it to be even so they cook the same.
- Remove the top paper and place the pan in the oven for 15-20 min. Check on them for the last few minutes to be sure they won't burn. Depending on how thin they are, they can start to brown/burn fast.
- After the 20 min or if they are starting to brown, take them out and flip the flat batter onto the other side. You can do this by using the parchment paper. You will not need paper on the bottom now that they are firm.
- The batter should now be directly on the pan. Cut your crackers into approx. 42 crackers. You can now spread them out so they will cook more evenly.
- Place them back into the oven. If you notice some are brown and/or crunchy, remove them from the pan and continue to cook the others in the oven for another 5-10 min, checking on them each minute.
*I find the outer layer will get brown and crunchy faster then the middle. *You can make them thick or thin, depending on how you like them. The cooking time will vary depending on the thickness. *Nutritional values are dependent on 7 crackers.